When summertime arrives, as it did in gorgeous fashion this weekend, a lot of my cooking shifts outside to the grill. If you are the same, and looking for ideas, here are two different flavor profiles you might find interesting: grilled lamb and feta meatballs with a yogurt mint sauce, and a ginger, mustard seed and soy sauce marinated london broil (aka flank steak).
I never liked natural yogurt until my wife Lisl took me to Greece one summer, and all of a sudden my definition of yogurt changed completely. At that point I understood why all the Aussies and Europeans complained vociferously about American yogurt.
The only comparable yogurt that we could find back here in New York was Total, but it was expensive. Then Lisl’s mother came visiting from Sydney one year and introduced us to a home yogurt system from New Zealand called EasiYo. It is finally available in America and I can’t recommend it highly enough. It is really easy, delicious and cost-effective. The international website is here, and their North American distributor (“Phase One Trading Group”) is located here. (We usually get the Greek and reduced fat yogurt bases.)
P.S. we have no business connection to this brand whatsoever — we just love the product.